- Handful of Walnuts
- Handful of Cashew Nuts
- 20 Golden Raisins
- 1/2 Cup Sabudana/sago(Soaked in a cup of water for 1 hour)
- 2 Tablespoons of Sevia/vermicelli
- 1 Cup Whole Milk
- 2 Cups Water
- 1/2 Cup White sugar
- Pinch of Cardamom powder
- 2 Tablespoons of ghee/Clarified butter
- 5-6 strands of saffron soaked in 1 Tablespoon of warm milk
Grind walnuts and Cashew nuts to coarse powder.
In a heavy bottom vessel, heat ghee and fry vermicelli for few seconds on medium heat till you see they brown a little.
Add raisins and saute for few seconds on medium heat.
Then add dry fruit powder and saute for few more seconds.
Add water and let the mixture get mixed well and cook for a minute.
Add sugar. Mix well
Now pour in milk , mix and cook till it boils.
Switch off the stove and add saffron milk and cardamom powder.
This kheer will eventually thicken up once cooled.
If you like thin or runny kheer, add more milk .
Chill it in the refrigerator and enjoy this thick dry fruit sevaiyya kheer.